Tenderbest – 101 Yung Sheng

Tenderfresh started out as a humble hawker stall in the early 1980s when Jimmy Soh opened the first stall in Whitley Road Hawker Centre. Known for its in-house chicken recipe, Tenderfresh gained popularity, leading to its expansion with around 150 outlets nationwide. These include neighborhood food courts, coffee shops, and heartland malls. In 2014, the group opened Tenderfresh Classic on Cheong Chin Nam Road, expanding its menu to include diverse items like fish and chips, fusion pastas, and steaks.

Today, Tenderfresh’s empire encompasses food kiosk concepts like Torigo, Amigo, Golden Rooster, Pasta & Broiler, situated in various Singaporean coffee shops. The group boasts 21 brands and 84 outlets, along with three retail and catering arms. They operate a significant 25,000 sq ft halal-certified central kitchen, supporting over 140 brands in addition to their own.

Tenderfresh’s fame is tied to its iconic Fried Spring Chicken. This dish is renowned for its mouth-watering aroma and irresistibly golden, crispy skin, often enjoyed hands-on for a full sensory experience. The chicken itself is a culinary masterpiece, each bite bursting with juiciness and tenderness, satisfying Singaporeans’ taste buds for the past 40 years. The crispy skin, lightly adhering to the meat, is seasoned impeccably, offering a rich, buttery texture complemented by a perfect blend of spices.

At Tenderfresh, they believe in our mission on celebrating good food with great value, and have truly done so over the past four decades.